Lasagna Verde Al Forno – Green Lasagna

A great spinach recipe for every taste:

1. sort out spinach, clean, rinse. Blanch in boiling hot salted water for three mInutes, rinse ice cold and drain well. Squeeze very thoroughly and chop only coarsely.

For the béchamel sauce, stir the flour into the heated butter, add the milk while stirring, add the lemon zest. Season with freshly grated nutmeg, salt and pepper. Allow the sauce to simmer for about 20 minutes. Now remove the lemon peel.

In the meantime, peel and finely dice the onion. Saute in half of the olive oil until translucent, then mix with the spinach. Make about 12 lasagna sheets in salted water for 5 min so they can be rolled.

4. preheat an electric stove to 200 °C. Grease a square gratin dish (for 4 servings about 24x30cm), put a little bit of sauce in it. Spread the bottom on it with “hard” lasagne sheets. Pour a little sauce on top. Season spinach with pepper and a pinch of nutmeg. Pour in half of the spinach, smooth and sprinkle two to three tablespoons on top.

Cut provolone cheese into slices, except for 1/5. Place a slice of cooked ham and half a slice of provolone on each of the soft leaves, roll up. Wrap each roll with a slice of prosciutto di Parma. Place pasta rolls on top of spinach layer, baste with sauce and top with remaining spinach. Top with lasagna sheets.

6. grate the remaining provolone cheese and mix with the remaining

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